CN109880731A - A kind of preparation method of selenium-enriched anka vinegar - Google Patents
A kind of preparation method of selenium-enriched anka vinegar Download PDFInfo
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Abstract
The invention belongs to functional vinegar brewing technology fields, and in particular to a kind of preparation method of selenium-enriched anka vinegar.This method first cooks selenium-rich rice, by selenium-enriched anka, selenium-rich saccharomyces cerevisiae bacterium solution, clear water, fermentor diastatic fermentation is added together with selenium-rich rice meal, selenium rice song juice, selenium-rich saccharomyces cerevisiae bacterium solution, lactobacillus liquid, clear water will be contained again and be added to progress fed-batch fermentation and post-fermentation in diastatic fermentation wine with dregs, obtain high lactic acid red rice yellow wine karusen.Extract high lactic acid red rice yellow wine karusen middle and upper part pure mellow wine liquid out.It carries out solid-state acetic fermentation later and liquid acetic acid fermentation combines mode and prepares acetic acid fermentation liquid, acetic acid fermentation liquid is filtered deslagging after ageing 1 year, blends reconciliation, filling finished product selenium-enriched anka vinegar, total acid reaches 5.0~5.5g/L, selenium amount reaches 0.05~0.50mg/kg, meets national selenium food standard.Product has health body-building function, and increases the healthcare function of selenium, helps to improve immunity of organisms, reaches health purpose.
Description
Technical field
The invention belongs to functional vinegar brewing technology fields, and in particular to a kind of preparation method of selenium-enriched anka vinegar.
Background technique
Selenium is the essential trace elements of the human body, is the activated centre of glutathione peroxidase.Glutathione peroxidating
Object enzyme is widely present in each histocyte and body fluid of animal and plant body, has protective effect to membrane structure.Selenium in vivo from
Necessary effect is played by the elimination of base and lipid peroxide.Selenium has very strong anti-oxidant and anti-aging effects.China has 20
Some areas in 715 counties and cities of two provinces and cities belong to selenium deficiency area, and only there is the area of 60-70% in Zhejiang Province with belonging to selenium deficiency
Area.The crowd in these areas requires selenium-supply.
201510823831.3 patent of invention of application number discloses " a kind of selenium-enriched vinegar ", which is " in vinegar
Add Se-enriched yeast ", to improve the Se content of vinegar.201710435915.9 patent of invention of application number discloses a kind of " selenium-enriched vinegar
And preparation method thereof " the invention major technique be with " mineral water rich in selenium " brewing be Shanxi mature vinegar, chelating at organic selenium for people
Body absorbs.Application No. is 200810155868.3 patents of invention to disclose " production method of selenium-enriched vinegar ", which is to utilize richness
Selenium cereal is raw material, and scientific ingredients carry out solid state fermentation production " selenium-enriched vinegar.Not only production cycle length, cumbersome, selenium source
In Se-rich grain, so finished product selenium content is lower and unstable.Synthesizing conversion method to be enriched with selenium element by microorganism biological is one
The kind exploitation effective approach of selenium food safety.Selenium-enriched anka vinegar is a kind of the biological reinforced of the microorganism in monascus vinegar brewing process
Lower formed of effect is rich in organic selenium monascus vinegar.The monascus vinegar index containing selenium is stablized, rationally, safety, and effectively.Selenium-enriched anka vinegar is not only
Rich in selenium, the necessary a variety of amino acid of human body are also rich in, Main Nutrients have, sugar, peptide, the low molecules extract such as amino acid, dimension life
Element, minerals etc..Their digestion easily absorbed by the body, it is beneficial to human body to drink selenium-enriched anka vinegar in right amount.
Summary of the invention
For the invention patent with selenium-rich rice, selenium-enriched anka, selenium-rich culture yeasts is raw material, and addition lactobacillus liquid carries out sugar
Change alcoholic fermentation and lactic fermentation, lead to the high lactic acid red rice yellow wine of selenium-rich, access acetobacter solid seed carries out liquid acetic acid hair
Ferment makes the selenium-enriched anka vinegar at peculiar flavour.With monascus vinegar health body-building function, and increase the healthcare function of selenium.For a long time
Appropriate selenium-enriched anka vinegar beverage is used, and is helped to improve immunity of organisms, is reached health purpose.
It is as follows that technical solution is formulated to implement the purpose of the present invention:
1, steamed rice, spreading for cooling: selenium-rich rice passes through 2~4 hours rice steepings, drains and cooks to obtain selenium-rich rice meal into meal braizing machine.It will
Selenium-rich rice meal is raised to turn over and be rubbed scattered in vendor's stand with wood shovel, and blower cooling, meal temperature is cooled to 40~45 DEG C.Selenium-rich rice meal ripe rice rate
For selenium-rich rice weight 190-210%.
2, diastatic fermentation: according to the weight ratio of 10-12:4:100, selenium-rich is red according to 100 parts by weight meter of selenium-rich rice
Fermentor is added with selenium-rich rice meal in bent, selenium-rich saccharomyces cerevisiae bacterium solution, clear water together, and it is small to control 30~32 DEG C of temperature progress 72
When diastatic fermentation obtain diastatic fermentation wine with dregs.
3, selenium rice fed-batch fermentation: will be contained according to the weight ratio of 60:4:8:80 according to 100 parts by weight meter of selenium-rich rice
Bent juice, selenium-rich saccharomyces cerevisiae bacterium solution, lactobacillus liquid, clear water are added in diastatic fermentation wine with dregs, and blast filtrated air 5 minutes,
The filtrated air ventilatory capacity blasted is 0.01~0.03m3/ (m3Min), i.e., every 1 cubic metre of fermentation liquid is passed through sterile sky per minute
0.01~0.03 cubic metre of gas.32~34 DEG C of temperature of control carries out 5~6 days fed-batch fermentations.
4, post-fermentation: at the end of fed-batch fermentation, fed-batch fermentation wine with dregs product temperature is reduced to 14~16 DEG C, continues post-fermentation 25~30
It obtains high lactic acid red rice yellow wine karusen.
5, it takes out clear: using clear mode is taken out, extracting high lactic acid red rice yellow wine karusen middle and upper part pure mellow wine liquid out, adjust pure mellow wine liquid
Alcoholic strength is that 4~6%voL is transported to acetic acid tank.Unpumped lower part is that semisolid fermented grain is spare in fermentor.High lactic acid red yeast rice
The fermentation process of yellow wine fermentation wine with dregs is normal, pure mellow wine liquid: semisolid fermented grain is 65:35.
6, solid-liquid combination acetic fermentation:
(1) first time solid-state acetic fermentation: wheat bran and semisolid fermented grain are put into cement pit, is mixed uniformly into wine bran mixture；
Wherein wheat bran: semisolid fermented grain weight ratio is 1:2.10% Pasteur's acetobacter seed liquor of wine bran mixture weight access wine bran is mixed
It closes in object, the alcoholic strength for adjusting wine bran mixture is 5~6%voL, moisture content 58-60%, and acetic acid is grown in 36~40 DEG C of trainings of heat preservation
Bacterium is vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand the breeding of acetic acid bacteria.It grasps and turns over unstrained spirits 2 times daily later, heat preservation 38~
Acetic acid bacteria, when mash acidity reaches 2 degree in vinegar fermented grain, obtains first time solid-state gradually by alcohol oxidation at acetic acid in 42 DEG C of vinegar fermented grains
The acetobacter solid seed of acetic fermentation.
(2) first time liquid acetic acid fermentation: the 8 of the pure mellow wine liquid and the pure mellow wine liquid weight of addition that are added in acetic acid tank~
The acetobacter solid seed of 10% first time solid-state acetic fermentation, and blast filtrated air 10~15 minutes, the sterile sky blasted
Gas ventilatory capacity is 0.01~0.03m3/ (m3Min).32~36 DEG C of fermentation temperature of control, carries out 10 hours acetic fermentations；Later
Blast filtrated air 20~25 minutes, the filtrated air ventilatory capacity blasted is 0.01~0.03m3/ (m3Min).Continue 36
~42 hours acetic fermentations, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
5/6 acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends tune after 1 year
With filling finished product selenium-enriched anka vinegar.
(3) second of solid-state acetic fermentation: 1/6 acetic acid fermentation liquid substitutes Pasteur's acetobacter seed liquor, access in acetic acid tank
In wine bran mixture, the alcoholic strength for adjusting wine bran mixture is 5~6%voL, moisture content 58-60%, keeps the temperature 36~40 DEG C of trainings
Growing acetic acid bacteria is vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand the breeding of acetic acid bacteria.It grasps and turns over unstrained spirits 2 times daily later, protect
Alcohol oxidation is gradually obtained second when mash acidity reaches 2 degree in vinegar fermented grain at acetic acid by acetic acid bacteria in warm 38~42 DEG C of vinegar fermented grains
The acetobacter solid seed of secondary solid-state acetic fermentation.
(4) second of liquid acetic acid fermentation: the 8 of the pure mellow wine liquid and the pure mellow wine liquid weight of addition that are added in acetic acid tank~
The acetobacter solid seed of 10% second solid-state acetic fermentation, and blast filtrated air 10~15 minutes, the sterile sky blasted
Gas ventilatory capacity is 0.01~0.03m3/ (m3Min).32~36 DEG C of fermentation temperature of control, carries out 10 hours acetic fermentations；Later
Blast filtrated air 20~25 minutes, the filtrated air ventilatory capacity blasted is 0.01~0.03m3/ (m3Min).Continue 36
~42 hours acetic fermentations, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
5/6 acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends tune after 1 year
With filling finished product selenium-enriched anka vinegar.
Vinegar bar is prepared by third time solid-state acetic fermentation is carried out in 1/6 acetic acid fermentation liquid access wine bran mixture in acetic acid tank
Bacterium solid seed, then carry out third time liquid acetic acid fermentation.So circulation, liquid-solid united fermentation mode make finished product selenium-enriched anka
Vinegar.
Finished product selenium-enriched anka vinegar index: total acid reaches 5.0~5.5g/L, and selenium amount reaches 0.05~0.50 mg/kg,
Meet national selenium food standard.
The selenium-rich saccharomyces cerevisiae bacterium solution, preparation process are as follows:
(1) liquid state fermentation containing selenium is preparation of culture medium: sub- selenium is added by the mixing of 1:1 volume ratio in brewer's wort containing selenium, the song juice of rice containing selenium
Sour sodium makes the mass concentration of selenium in the culture medium of liquid state fermentation containing selenium reach 3%.
(2) prepared by saccharomyces cerevisiae seed liquor: S. cervisiae strain after picking activation is to being equipped with YPD fluid nutrient medium
In test tube, room temperature culture 12h.Draw the YPD fluid nutrient medium that 4~5mL of saccharomyces cerevisiae bacterium solution in test tube moves into 500mL, culture
Saccharomyces cerevisiae seed liquor is obtained for 24 hours.
(3) preparation of selenium-rich saccharomyces cerevisiae bacterium solution: the culture medium inoculated S. cervisiae seed liquor of liquid state fermentation containing selenium, inoculation
Amount is the 6% of the culture medium of liquid state fermentation containing selenium weight, at a temperature of 30~35 DEG C, cultivates 32 hours, obtains selenium-rich S. cervisiae
Liquid.
The selenium-enriched anka, preparation process are as follows:
1, steamed rice mixed song kind
(1) rice steeping: selenium-rich rice wash in a pan it is net, rice steeping 6~8 hours.
(2) it cooks, spreading for cooling: dipped selenium-rich rice being drained and is put into meal braizing machine and cooks, selenium-rich rice meal blower blows cold, meal
Temperature is cooled to 40~45 DEG C.
(3) mixed song kind: admixing 10% monascus seed liquor of selenium-rich rice weight ratio, is mixed into song after meal, bent meal collects again
In be divided on treucher, cover plastic film after shakeouing, treucher be put into bent room and carries out tray stepwise fermentation.
2, tray is segmented primary fermentation
(1) first time tray primary fermentation
After 12 hour first time shallow tray fermentation, treucher introversion meal center product temperature rises to 40~45 DEG C；Separately take an empty wood
Disk carries out overturning disk heat dissipation, break up, the monascus seed liquor of admixing 5% weight of selenium-rich rice weight ratio in treucher again it is mixed
With shakeout, continue 12 hours ferment, be hereafter transferred to second of shallow tray fermentation.
(2) second of tray primary fermentation
After 8 hours second tray primary fermentation, treucher introversion meal center product temperature rises to 43~45 DEG C, separately takes an empty wood
Disk is carried out overturning disk heat dissipation, be broken up, then admix the monascus seed liquor of selenium-rich rice weight ratio 5-10% weight in treucher
It mixes, shakeout, continue to ferment for 4 hours, be hereafter transferred to third time shallow tray fermentation.
(3) third time tray primary fermentation
By third time tray primary fermentation culture in 24~36 hours, monascus mass propagation in bent meal.This process song meal rice grain
There is white point in surface, gradually increases, and part white point switchs to red dot.The bacterium solution moisturizing of selenium-rich saccharomyces cerevisiae is sprayed on bent meal rice grain surface,
Overturn treucher, bent meal rice grain bottom surface spray selenium-rich saccharomyces cerevisiae bacterium solution, break up and stir evenly, shakeout, adjust product temperature at 34~36 DEG C,
Plastic film is covered to continue to ferment for 8~12 hours.The usage amount of selenium-rich saccharomyces cerevisiae bacterium solution keeps water content 45- with bent meal
50%.
3, tray post-fermentation:
It will be jetted through the bent meal of selenium-rich saccharomyces cerevisiae bacterium solution, adjust product temperature at 30~32 DEG C, and continue to spray selenium-rich saccharomyces cerevisiae bacterium solution
Moisturizing continues fermentation 44~48 hours, and bent meal rice grain surface all reddens at this time, and bent rice grain surface is paved with red monascus, bent
Rice grain center is light red.
4, dry: the red song meal of tray post-fermentation will be passed through, dried under external weak sunlight and obtain selenium-enriched anka.Selenium-rich
Red yeast rice is through examining total Se content to reach the total selenium amount 97~98% of 0.10~0.30mg/kg, organic selenium Zhan.Saccharifying power be 280~
360U。
The song of rice containing the selenium juice, preparation process are as follows:
(1) rice steeping: selenium-rich rice wash in a pan it is net, rice steeping 6~8 hours.
(2) it cooking, spreading for cooling: dipped selenium-rich rice being drained and is put into meal braizing machine and cooks, selenium-rich rice meal is cooled to 40~
45℃。
(3) nest is saccharified: selenium-rich rice meal being poured into saccharification cylinder, rhizopus, the selenium-rich of selenium-rich rice parts by weight 4% is added
The selenium-enriched anka powder of rice parts by weight 4% mixes pressing thoroughly in fact, and a well shape nest is dug in centre, carries out nest saccharification.
(4) punching make, filters pressing: nest is saccharified after 72h, a small amount of saccharified liquid occurs in well shape nest, pour clear water, 24~
Selenium-rich rice converted mash is obtained after 30h, and selenium-rich rice converted mash in cylinder is obtained into glucose meter sugar by filters pressing, clarification, adjustment
Spend the song juice of rice containing selenium of 240~260 g/L.
The brewer's wort containing selenium, preparation process are as follows:
Dry product containing organic selenium is taken to be crushed to 80 mesh, the water that 4 times of weight is added keeps the temperature saccharification 4 within the temperature range of 55 DEG C~60 DEG C
~5 hours, filtering, filtrate sterilized 20 minutes at 121 DEG C, and wort concentration containing selenium is adjusted after cooling to 10~12 ° of Bx ranges.
The lactobacillus liquid preparation process is as follows: taking the somatic cells on lactobacillus plantarum inclined-plane, being made into somatic cells number is 1
~5 × 106The lactobacillus plantarum suspension of a/mL；Take lactobacillus plantarum inoculation of suspension liquid in equipped with MRS fluid nutrient medium triangle
Bottle, 6~8% MRS fluid nutrient medium volume of inoculum concentration, 28 DEG C of cultivation temperature, revolving speed is 200 revs/min on shaking table, oscillation
Culture is trained lactobacillus seed liquor in 2 days.
Pasteur's acetobacter seed liquor preparation process is as follows:
The somatic cells for taking Pasteur's acetobacter inclined-plane, being made into somatic cells number is 1~5 × 106Pasteur's acetobacter of a/mL suspends
Liquid；Take Pasteur's acetobacter inoculation of suspension liquid in equipped with MRS fluid nutrient medium triangular flask, 6~8% MRS fluid nutrient medium of inoculum concentration
Volume, 28 DEG C of cultivation temperature, revolving speed is 200 revs/min on shaking table, is trained Pasteur's acetobacter seed within shaken cultivation 2 days
Liquid.
The monascus strain isMonascus.anka(number 3.4811) is purchased from China General Microbiological culture presevation
Administrative center (CGMCC).
The Wine brewing yeast strain isSaccharomyces cerevisiae(number 2.1338) is common purchased from China
Microbiological Culture Collection administrative center (CGMCC).
The lactobacillus plantarum (Lactobacillus plantarum) it is CICC 20766；Pasteur's acetobacter
(Acetobacter pasteurianus) it is that CICC 21899 is purchased from Chinese industrial Microbiological Culture Collection administrative center
(CICC).
The selenium-rich rice, product containing organic selenium meet DB6124.01-2010 standard, equal market outsourcing.Rhizopus, wheat bran
Outsourcing.
Detailed description of the invention
Fig. 1 is a kind of preparation method process flow chart of selenium-enriched anka vinegar of the present invention.
Specific embodiment
Embodiment 1
1, steamed rice, spreading for cooling: 500kg selenium-rich rice passes through 4 hours rice steepings, drains and cooks to obtain selenium-rich rice meal into meal braizing machine.
Selenium-rich rice meal is raised to turn in vendor's stand with wood shovel and is rubbed scattered, blower cooling, meal temperature is cooled to 40 DEG C.Obtain 1050kg selenium-rich rice
Meal.2, diastatic fermentation: according to 100 parts by weight meter of selenium-rich rice, by 60kg selenium-enriched anka, 20kg selenium-rich saccharomyces cerevisiae bacterium solution, 500kg
Fermentor is added with selenium-rich rice meal in clear water together, and control 32 DEG C of temperature progress, 72 hours diastatic fermentations obtain diastatic fermentation wine with dregs.
3, fed-batch fermentation: 300kg is contained according to the weight ratio of 60:4:8:80 according to 100 parts by weight meter of selenium-rich rice
Selenium rice song juice, 20kg selenium-rich saccharomyces cerevisiae bacterium solution, 40kg lactobacillus liquid, 400kg clear water are added in diastatic fermentation wine with dregs, and drum
Enter filtrated air 5 minutes, the filtrated air ventilatory capacity blasted is 0.03m3/ (m3Min), i.e., every 1 cubic metre of fermentation liquid is per minute
It is passed through 0.03 cubic metre of filtrated air.34 DEG C of temperature of control, carries out 6 days fed-batch fermentations.
4, post-fermentation: at the end of fed-batch fermentation, fed-batch fermentation wine with dregs product temperature is reduced to 16 DEG C, it is high to continue post-fermentation acquisition in 25 days
Lactic acid red rice yellow wine karusen.
5, it takes out clear: using clear mode is taken out, extracting high lactic acid red rice yellow wine karusen middle and upper part 1554kg pure mellow wine liquid out, adjust
Pure mellow wine liquid alcoholic strength is that 6%voL is transported to acetic acid tank.Unpumped lower part is that 836kg semisolid fermented grain is spare in fermentor.
6, solid-liquid combination acetic fermentation:
(1) first time solid-state acetic fermentation: 200kg wheat bran and 400kg semisolid fermented grain are put into cement pit, is mixed uniformly into wine
Bran mixture；60kg Pasteur's acetobacter seed liquor is accessed in wine bran mixture, the alcoholic strength for adjusting wine bran mixture is 6%
VoL, moisture content 60%, keeping the temperature 40 DEG C of trainings to grow acetic acid bacteria is vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand acetic acid bacteria
Breeding.It grasps and turns over unstrained spirits 2 times daily later, keep the temperature in 42 DEG C of vinegar fermented grains that acetic acid bacteria is gradually by alcohol oxidation at acetic acid, when in vinegar fermented grain
When mash acidity reaches 2 degree, acetobacter solid seed is obtained.
(2) first time liquid acetic acid fermentation: the 1500kg pure mellow wine liquid weight and 150kg acetobacter being added in acetic acid tank are solid
Body seed, and blast filtrated air 10 minutes, the filtrated air ventilatory capacity blasted is 0.03m3/ (m3Min).Control fermentation
36 DEG C of temperature, carry out 10 hours acetic fermentations；Filtrated air is blasted later 20 minutes, the filtrated air ventilatory capacity blasted is
0.03m3/ (m3Min).Continue 42 hours acetic fermentations, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
1375kg acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends after 1 year
It reconciles, filling finished product selenium-enriched anka vinegar.
(3) second of solid-state acetic fermentation: 275kg acetic acid fermentation liquid substitutes Pasteur's acetobacter seed liquor in acetic acid tank, connects
Enter in wine bran mixture, the alcoholic strength for adjusting wine bran mixture is 6%voL, and moisture content 60% keeps the temperature 40 DEG C of trainings and grows acetic acid bacteria
It for vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand the breeding of acetic acid bacteria.It grasps and turns over unstrained spirits 2 times daily later, keep the temperature 42 DEG C of vinegar
Acetic acid bacteria is gradually by alcohol oxidation at acetic acid in unstrained spirits, when mash acidity reaches 2 degree in vinegar fermented grain, obtains acetobacter solid seed.
(4) second of liquid acetic acid fermentation: 10% vinegar of the pure mellow wine liquid being added in acetic acid tank and the pure mellow wine liquid weight being added
Bacillus solid seed, and blast filtrated air 10 minutes, the filtrated air ventilatory capacity blasted is 0.03m3/ (m3Min).Control
36 DEG C of fermentation temperature processed, carry out 10 hours acetic fermentations；Filtrated air is blasted later 20 minutes, the filtrated air ventilatory capacity blasted
For 0.03m3/ (m3Min).Continue 42 hours acetic fermentations, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
5/6 acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends tune after 1 year
With filling finished product selenium-enriched anka vinegar.
Vinegar bar is prepared by third time solid-state acetic fermentation is carried out in 1/6 acetic acid fermentation liquid access wine bran mixture in acetic acid tank
Bacterium solid seed, then carry out third time liquid acetic acid fermentation.So circulation, liquid-solid united fermentation mode make finished product selenium-enriched anka
Vinegar.
Embodiment 2
1, steamed rice, spreading for cooling: 1000kg selenium-rich rice passes through 2 hours rice steepings, drains and cooks to obtain selenium-rich rice meal into meal braizing machine.
Selenium-rich rice meal is raised to turn in vendor's stand with wood shovel and is rubbed scattered, blower cooling, meal temperature is cooled to 45 DEG C.Obtain 2000kg selenium-rich rice
Meal.
2, diastatic fermentation: according to 100 parts by weight meter of selenium-rich rice, according to the weight ratio of 10:4:100, by 100kg selenium-rich
Red yeast rice, 40kg selenium-rich saccharomyces cerevisiae bacterium solution, 1000kg clear water are added fermentor with selenium-rich rice meal together, control 30 DEG C of temperature
It carries out 72 hours diastatic fermentations and obtains diastatic fermentation wine with dregs.
3, fed-batch fermentation: 600kg is contained according to the weight ratio of 60:4:8:80 according to 100 parts by weight meter of selenium-rich rice
Selenium rice song juice, 40kg selenium-rich saccharomyces cerevisiae bacterium solution, 80kg lactobacillus liquid, 800kg clear water are added in diastatic fermentation wine with dregs, and drum
Enter filtrated air 5 minutes, the filtrated air ventilatory capacity blasted is 0.01m3/ (m3Min), i.e., every 1 cubic metre of fermentation liquid is per minute
It is passed through 0.01 cubic metre of filtrated air.32 DEG C of temperature of control, carries out 5 days fed-batch fermentations.
4, post-fermentation: at the end of fed-batch fermentation, fed-batch fermentation wine with dregs product temperature is reduced to 14 DEG C, it is high to continue post-fermentation acquisition in 30 days
Lactic acid red rice yellow wine karusen.
5, it takes out clear: using clear mode is taken out, extracting high lactic acid red rice yellow wine karusen middle and upper part 2977kg pure mellow wine liquid out, adjust
Pure mellow wine liquid alcoholic strength is that 5%voL is transported to acetic acid tank.Unpumped lower part is that 1603kg semisolid fermented grain is spare in fermentor.
6, solid-liquid combination acetic fermentation:
(1) first time solid-state acetic fermentation: putting into 500kg wheat bran and 1000kg semisolid fermented grain in cement pit, mix uniformly at
Wine bran mixture.150kg Pasteur's acetobacter seed liquor is accessed in wine bran mixture, the alcoholic strength for adjusting wine bran mixture is 5%
VoL, moisture content 58%, keeping the temperature 36 DEG C of trainings to grow acetic acid bacteria is vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand acetic acid bacteria
Breeding.It grasps and turns over unstrained spirits 2 times daily later, keep the temperature in 38 DEG C of vinegar fermented grains that acetic acid bacteria is gradually by alcohol oxidation at acetic acid, when in vinegar fermented grain
When mash acidity reaches 2 degree, acetobacter solid seed is obtained.
(2) first time liquid acetic acid fermentation: the 2000kg pure mellow wine liquid weight and 160kg acetobacter being added in acetic acid tank are solid
Body seed, and blast filtrated air 15 minutes, the filtrated air ventilatory capacity blasted is 0.01m3/ (m3Min).Control fermentation
32 DEG C of temperature, carry out 10 hours acetic fermentations；Filtrated air is blasted later 20 minutes, the filtrated air ventilatory capacity blasted is
0.01m3/ (m3Min).Continue 36 hours acetic fermentations, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
1800kg acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends after 1 year
It reconciles, filling finished product selenium-enriched anka vinegar.
(3) second of solid-state acetic fermentation: 360kg acetic acid fermentation liquid substitutes Pasteur's acetobacter seed liquor in acetic acid tank, connects
Enter in wine bran mixture, the alcoholic strength for adjusting wine bran mixture is 5%voL, and moisture content 58% keeps the temperature 36 DEG C of trainings and grows acetic acid bacteria
It for vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand the breeding of acetic acid bacteria.It grasps and turns over unstrained spirits 2 times daily later, keep the temperature 38 DEG C of vinegar
Acetic acid bacteria is gradually by alcohol oxidation at acetic acid in unstrained spirits, when mash acidity reaches 2 degree in vinegar fermented grain, obtains acetobacter solid seed.
(4) second of liquid acetic acid fermentation: 8% vinegar of the pure mellow wine liquid being added in acetic acid tank and the pure mellow wine liquid weight being added
Bacillus solid seed, and blast filtrated air 15 minutes, the filtrated air ventilatory capacity blasted is 0.01m3/ (m3Min).Control
32 DEG C of fermentation temperature processed, carry out 10 hours acetic fermentations；Filtrated air is blasted later 20 minutes, the filtrated air ventilatory capacity blasted
For 0.01m3/ (m3Min).Continue 36 hours acetic fermentations, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
5/6 acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends tune after 1 year
With filling finished product selenium-enriched anka vinegar.
Vinegar bar is prepared by third time solid-state acetic fermentation is carried out in 1/6 acetic acid fermentation liquid access wine bran mixture in acetic acid tank
Bacterium solid seed, then carry out third time liquid acetic acid fermentation.So circulation, liquid-solid united fermentation mode make finished product selenium-enriched anka
Vinegar.
Claims (7)
1. a kind of preparation method of selenium-enriched anka vinegar, it is characterised in that:
1) steamed rice, spreading for cooling: selenium-rich rice passes through 4~6 hours rice steepings, drains and cooks to obtain selenium-rich rice meal into meal braizing machine；
Selenium-rich rice meal is raised to turn in vendor's stand with wood shovel and is rubbed scattered, blower cooling, meal temperature is cooled to 40~45 DEG C；Selenium-rich rice meal
Ripe rice rate is selenium-rich rice weight 190-210%；
2) diastatic fermentation: according to 100 parts by weight meter of selenium-rich rice, according to the weight ratio of 10~12:4:100, by selenium-enriched anka,
Fermentor is added with selenium-rich rice meal in selenium-rich saccharomyces cerevisiae bacterium solution and clear water together, controls 30~32 DEG C of temperature and carries out 72 hours
Diastatic fermentation obtains diastatic fermentation wine with dregs；
3) fed-batch fermentation: according to 100 parts by weight meter of selenium-rich rice, according to the weight ratio of 60:4:8:80, will contain selenium rice song juice,
Selenium-rich saccharomyces cerevisiae bacterium solution, lactobacillus liquid, clear water are added in diastatic fermentation wine with dregs, and blast filtrated air 5 minutes, are blasted
Filtrated air ventilatory capacity is 0.01~0.03m3/ (m3Min), 32~34 DEG C of temperature are controlled, 5~6 days fed-batch fermentations are carried out；
4) post-fermentation: reducing fed-batch fermentation wine with dregs product temperature to 14~16 DEG C, continues to obtain within post-fermentation 25~30 days high lactic acid red yeast rice Huang
Wine fermentation wine with dregs；
5) it takes out clear: pure mellow wine liquid in top will be extracted in high lactic acid red rice yellow wine karusen out, adjustment pure mellow wine liquid alcoholic strength is 4~6%voL
It is transported to acetic acid tank, unpumped part is that semisolid fermented grain is spare in fermentor；
6) acetic fermentation:
(1) first time solid-state acetic fermentation: wheat bran and semisolid fermented grain are put into cement pit, is mixed uniformly into wine bran mixture；
Wherein wheat bran: semisolid fermented grain weight ratio is 1:2；10% Pasteur's acetobacter seed liquor of wine bran mixture weight access wine bran is mixed
It closes in object, the alcoholic strength for adjusting wine bran mixture is 5~6%voL, moisture content 58-60%, and acetic acid is grown in 36~40 DEG C of trainings of heat preservation
Bacterium is vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand the breeding of acetic acid bacteria；It grasps and turns over unstrained spirits 2 times daily later, heat preservation 38~
Acetic acid bacteria, when mash acidity reaches 2 degree in vinegar fermented grain, obtains first time solid-state gradually by alcohol oxidation at acetic acid in 42 DEG C of vinegar fermented grains
The acetobacter solid seed of acetic fermentation；
(2) first time liquid acetic acid fermentation: the 8 of the pure mellow wine liquid that is added in acetic acid tank and the pure mellow wine liquid weight being added~10% the
The acetobacter solid seed of solid-state acetic fermentation, and blast filtrated air 10~15 minutes, the filtrated air blasted is logical
Tolerance is 0.01~0.03m3/ (m3Min)；
32~36 DEG C of fermentation temperature of control, carries out 10 hours acetic fermentations；Filtrated air is blasted later 20~25 minutes, blast
Filtrated air ventilatory capacity is 0.01~0.03m3/ (m3Min)；Continue 36~42 hours acetic fermentations, acetic acid is sent out at this time
Zymotic fluid total acid reaches 6.5g/L or more；
5/6 acetic acid fermentation liquid in acetic acid tank is transferred to monascus vinegar ageing tank, ageing is filtered deslagging, blends reconciliation, fills after 1 year
Dress up product selenium-enriched anka vinegar；
(3) second of solid-state acetic fermentation: 1/6 acetic acid fermentation liquid substitutes Pasteur's acetobacter seed liquor in acetic acid tank, accesses wine bran
In mixture, the alcoholic strength for adjusting wine bran mixture is 5~6%voL, moisture content 58-60%, and vinegar is grown in 36~40 DEG C of trainings of heat preservation
Sour bacterium is vinegar fermented grain, carries out turning over unstrained spirits after 24 hours, to expand the breeding of acetic acid bacteria；It grasps and turns over unstrained spirits 2 times daily later, heat preservation 38
Acetic acid bacteria is gradually by alcohol oxidation at acetic acid in~42 DEG C of vinegar fermented grains, when mash acidity reaches 2 degree in vinegar fermented grain, obtains second admittedly
The acetobacter solid seed of state acetic fermentation；
(4) second of liquid acetic acid fermentation: the 8 of the pure mellow wine liquid that is added in acetic acid tank and the pure mellow wine liquid weight being added~10% the
The acetobacter solid seed of secondary solid-state acetic fermentation, and blast filtrated air 10~15 minutes, the filtrated air blasted is logical
Tolerance is 0.01~0.03m3/ (m3Min)；32~36 DEG C of fermentation temperature of control, carries out 10 hours acetic fermentations；It blasts later
Filtrated air 20~25 minutes, the filtrated air ventilatory capacity blasted was 0.01~0.03m3/ (m3Min)；Continue 36~42
The acetic fermentation of hour, acetic acid fermentation liquid total acid reaches 6.5g/L or more at this time.
2. a kind of preparation method of selenium-enriched anka vinegar according to claim 1, it is characterised in that the selenium-rich saccharomyces cerevisiae
Bacterium solution, preparation process are as follows:
1) liquid state fermentation containing selenium is preparation of culture medium: sub- selenium is added by the mixing of 1:1 volume ratio in brewer's wort containing selenium, the song juice of rice containing selenium
Sour sodium makes the mass concentration of selenium in the culture medium of liquid state fermentation containing selenium reach 3%；
2) saccharomyces cerevisiae seed liquor prepare: picking activation after S. cervisiae strain arrive equipped with YPD fluid nutrient medium test tube
In, room temperature culture 12h；The YPD fluid nutrient medium that 4~5mL of saccharomyces cerevisiae bacterium solution in test tube moves into 500mL is drawn, culture is for 24 hours
Obtain saccharomyces cerevisiae seed liquor；
3) preparation of selenium-rich saccharomyces cerevisiae bacterium solution: the culture medium inoculated S. cervisiae seed liquor of liquid state fermentation containing selenium, inoculum concentration are
The 6% of the culture medium weight of liquid state fermentation containing selenium is cultivated 32 hours at a temperature of 30~35 DEG C, obtains selenium-rich saccharomyces cerevisiae bacterium solution.
3. a kind of preparation method of selenium-enriched anka vinegar according to claim 1, it is characterised in that the selenium-enriched anka, system
Standby process is as follows:
1) steamed rice mixed song kind
(1) rice steeping: selenium-rich rice wash in a pan it is net, rice steeping 6~8 hours；
(2) it cooks, spreading for cooling: dipped selenium-rich rice being drained and is put into meal braizing machine and cooks, selenium-rich rice meal blower blows cold, meal Wen Leng
But to 40~45 DEG C；
(3) mixed song kind: admixing 10% monascus seed liquor of selenium-rich rice weight ratio, be mixed into it is bent after meal, bent meal is concentrated point again
On treucher, plastic film is covered after shakeouing, treucher is put into bent room and carries out tray stepwise fermentation；
2) tray is segmented primary fermentation
(1) first time tray primary fermentation
After 12 hour first time shallow tray fermentation, treucher introversion meal center product temperature rises to 40~45 DEG C；Separately take an empty wood
Disk carries out overturning disk heat dissipation, break up, the monascus seed liquor of admixing 5% weight of selenium-rich rice weight ratio in treucher again it is mixed
With shakeout, continue 12 hours ferment, be hereafter transferred to second of shallow tray fermentation；
(2) second of tray primary fermentation
After 8 hours second tray primary fermentation, treucher introversion meal center product temperature rises to 43~45 DEG C, separately takes an empty wood
Disk is carried out overturning disk heat dissipation, be broken up, then admix the monascus seed liquor of selenium-rich rice weight ratio 5-10% weight in treucher
It mixes, shakeout, continue to ferment for 4 hours, be hereafter transferred to third time shallow tray fermentation；
(3) third time tray primary fermentation
By third time tray primary fermentation culture in 24~36 hours, monascus mass propagation in bent meal；This process song meal rice grain
There is white point in surface, gradually increases, and part white point switchs to red dot；The bacterium solution moisturizing of selenium-rich saccharomyces cerevisiae is sprayed on bent meal rice grain surface,
Overturn treucher, bent meal rice grain bottom surface spray selenium-rich saccharomyces cerevisiae bacterium solution, break up and stir evenly, shakeout, adjust product temperature at 34~36 DEG C,
Plastic film is covered to continue to ferment for 8~12 hours；The usage amount of selenium-rich saccharomyces cerevisiae bacterium solution keeps water content 45- with bent meal
50%；
3) tray post-fermentation:
It will be jetted through the bent meal of selenium-rich saccharomyces cerevisiae bacterium solution, adjust product temperature at 30~32 DEG C, and continue to spray selenium-rich saccharomyces cerevisiae bacterium solution
Moisturizing continues fermentation 44~48 hours, and bent meal rice grain surface all reddens at this time, and bent rice grain surface is paved with red monascus, bent
Rice grain center is light red；
4) dry: the red song meal of tray post-fermentation will be passed through, dried under external weak sunlight and obtain selenium-enriched anka；Selenium-enriched anka
Through examining total Se content to reach the total selenium amount 97~98% of 0.10~0.30mg/kg, organic selenium Zhan；Saccharifying power is 280~360U.
4. a kind of preparation method of selenium-enriched anka vinegar according to claim 1, it is characterised in that the song of rice containing the selenium juice,
Preparation process is as follows:
1) rice steeping: selenium-rich rice wash in a pan it is net, rice steeping 6~8 hours；
2) it cooks, spreading for cooling: dipped selenium-rich rice being drained and is put into meal braizing machine and cooks, selenium-rich rice meal is cooled to 40~45 DEG C；
3) nest is saccharified: selenium-rich rice meal being poured into saccharification cylinder, rhizopus, the selenium-rich rice weight of selenium-rich rice parts by weight 4% is added
The selenium-enriched anka powder for measuring part 4% mixes pressing thoroughly in fact, and a well shape nest is dug in centre, carries out nest saccharification；
4) punching wine, filters pressing: nest is saccharified after 72h, a small amount of saccharified liquid occurs in well shape nest, carries out pouring clear water, after 24~30h
To selenium-rich rice converted mash, by selenium-rich rice converted mash in cylinder by filters pressing, clarification, adjustment obtain glucose meter pol 240~
The song juice of rice containing selenium of 260 g/L.
5. a kind of preparation method of selenium-enriched anka vinegar according to claim 1, it is characterised in that the lactobacillus liquid preparation
Process is as follows:
The somatic cells for taking lactobacillus plantarum inclined-plane, being made into somatic cells number is 1~5 × 106The lactobacillus plantarum of a/mL suspends
Liquid；Take lactobacillus plantarum inoculation of suspension liquid in equipped with MRS fluid nutrient medium triangular flask, 6~8% MRS fluid nutrient medium of inoculum concentration
Volume, 28 DEG C of cultivation temperature, revolving speed is 200 revs/min on shaking table, is trained lactobacillus seed liquor within shaken cultivation 2 days.
6. a kind of preparation method of selenium-enriched anka vinegar according to claim 1, it is characterised in that Pasteur's acetobacter kind
Sub- liquid preparation process is as follows:
The somatic cells for taking Pasteur's acetobacter inclined-plane, being made into somatic cells number is 1~5 × 106Pasteur's acetobacter of a/mL suspends
Liquid；Take Pasteur's acetobacter inoculation of suspension liquid in equipped with MRS fluid nutrient medium triangular flask, 6~8% MRS fluid nutrient medium of inoculum concentration
Volume, 28 DEG C of cultivation temperature, revolving speed is 200 revs/min on shaking table, is trained Pasteur's acetobacter seed within shaken cultivation 2 days
Liquid.
7. a kind of preparation method of selenium-enriched anka vinegar according to claim 2, it is characterised in that the brewer's wort containing selenium,
Preparation process is as follows:
Dry product containing organic selenium is taken to be crushed to 80 mesh, the water that 4 times of weight is added keeps the temperature saccharification 4 within the temperature range of 55 DEG C~60 DEG C
~5 hours, filtering, filtrate sterilized 20 minutes at 121 DEG C, and wort concentration containing selenium is adjusted after cooling to 10~12 ° of Bx ranges.
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